CHOCOLATE MOUSSE. If persons to be served are fond of chocolate desserts, chocolate mousse should be prepared. This may be packed in a mold of any desired kind.

• 2 sq. unsweetened chocolate
• 1-1/4 c. sugar
• 1 c. water
• 2 tsp. granulated gelatine
• 3 c. thin cream
• 1 tsp. vanilla
• 1 c. whipping cream

Melt the chocolate in a double boiler. Add the sugar and half of the water. Cook over the flame until the mixture is thick and smooth. Soften the gelatine in 1/4 cupful of water, bring the remaining 1/4 cupful of water to the boiling point, and dissolve the gelatine in it. Add this to the cooked chocolate and sugar, heat the thin cream in a double boiler, and mix the two. Add the vanilla, strain, and cool in a pan of ice water. When the mixture begins to thicken, whip the heavy cream and fold it in. Mold, pack in ice and salt, and freeze.

Back to Dessert Recipes